Yogurt-Marinated Petite Sirloin Steak & Potato Salad
Prep: 35 minutes plus marinating
Grill: 20 minutes • Serves: 4
3/4 cup lemon garlic Greek yogurt dressing
8 (10-inch) wooden skewers
1 pound red potatoes
3 tablespoons olive oil
4 refrigerated hard-cooked eggs, chopped
1 Roma tomato, chopped
1/4 cup quartered radishes
1/4 cup thinly sliced red onion
1 tablespoon chopped fresh basil
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup loosely packed baby arugula
1/3 cup crumbled feta cheese
1.Place steaks in large zip-top plastic bag; pour 1/2 cup dressing over steaks. Seal bag, pressing out any excess air; refrigerate at least 1 hour or up to 8 hours.
2.Soak skewers in water 30 minutes. Heat large saucepot of salted water to a boil over high heat; add potatoes and cook 10 minutes; drain and let cool.
3.Prepare outdoor grill for direct grilling over medium-high heat. Cut potatoes into quarters; toss with oil in large bowl. Thread potatoes onto skewers. Place skewers on hot grill rack; cover and cook 10 minutes or until potatoes are crisp, turning once; let cool.
4.Turn off burners on 1 side of grill. Remove steaks from marinade; discard marinade. Place steaks on hot grill rack over lit side of grill; cover and cook 6 minutes, turning once. Transfer steaks to unlit side of grill; cover and cook 4 minutes or until internal temperature reaches 140° for medium-rare. Transfer steaks to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10° upon standing.)
5.Remove potatoes from skewers. In large bowl, toss eggs, tomato, radishes, onion, basil, salt, pepper, remaining 1/4 cup dressing and potatoes until combined; fold in arugula and cheese. Serve steaks with potato salad.
Approximate nutritional values per serving:
715 Calories, 44g Fat (14g Saturated), 329mg Cholesterol, 742mg Sodium,
30g Carbohydrates, 3g Fiber, 6g Sugars, 3g Added Sugars, 49g Protein